Creamy Pumpkin Soup

Here’s a warm, satisfying soup that is healthy and delicious. Its texture is creamy, but without the cream! We use olive oil instead of butter or cream. The secret is in the blending method. Okay, go ahead and drizzle some cream on top if you like as an added decorative touch.

Ingredients
Small pumpkin, cut in half
1 medium onion, finely chopped
3 tablespoons Olinda Ridge Late Harvest Gold
extra virgin olive oil
2 cups vegetable or chicken broth
salt and pepper to taste

Preparation

1. Preheat oven to 400 degrees.


2. Oil the cut side of the pumpkin, and place cut side on a baking sheet. Place in oven and bake until the pumpkin is soft, and a fork can break it apart easily.


3. Remove the pumpkin from the oven. Scoop out the seeds and separate the pumpkin from the skin.


4. In a medium saucepan, sauté the onions in the olive oil until soft and golden.


5. Add the pumpkin pieces and salt and pepper, and stir to coat with the olive oil and mix with the onion.


6. Add the broth a little at a time, stirring. Cook for about 5-10 minutes. The consistency should be slightly thick, and not too liquidy.


7. Remove from heat and using a hand immersion blender*, proceed to blend the soup thoroughly until completely creamy. You will note the soup taking on a lighter color as you blend, as if you added cream to it.
   
8. Serve plain or with desired garnishes.

Serves 4

* If you don’t have an immersion blender, you can use a food processor to purée the mixture.

Substitution: You can also try this recipe with butternut squash or zucchini.